2 ½tablespoonsfinely chopped fresh dillplus more for garnish
Coarse salt and ground pepper
4red potatoesscrubbed and thinly sliced
1poundskinless white fish, such as cod, halibut or floundercut into four equal pieces
20-25raw shrimpthawed, peeled and deveined
2ears cornrinsed and halved
Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. To assemble packets: On one half of each piece of foil, dividing ingredients evenly, arrange potatoes in a single layer; top with fish, then shrimp. Drizzle each with fresh lemon juice and cut the squeezed lemons into thin slices. Season packets generously with salt and pepper.
Add three small dollops of the butter mixture and two lemon slices to each packet. Fold foil over ingredients, and crimp edges tightly to seal.
Set a medium-sized pot of water to boil. Add halved corn and boil for 10-12 minutes.
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
Remove from grill. Slit packets open, and transfer contents to serving bowls or serve from foil.
Serve with corn, bread rolls and butter.
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